The meeting of the Board of Trustees of Suffolk County Community College scheduled for August 21, 2014 will now be held at 3:00 p.m. in Room 114 in the Captree Commons building, on the Michael J. Grant Campus, 1001 Crooked Hill Road, Brentwood, NY. This notification revises the previous time and location announced for this meeting.

CULINARY ARTS / RESTAURANT MANAGEMENT CERTIFICATE

Eastern
Program Learning Outcomes
Gainful Employment Disclosure
Hegis Code: 5404
Curriculum Code: CURM-CERT
 

     The Culinary Arts/Restaurant Management Certificate Program develops entry-level skills for positions and careers involving the culinary arts and restaurant management. Students acquire the knowledge and competencies required for managerial positions and for career advancement. Full-time students can complete the program in two semesters, thereby accelerating entry into employment situations. The program is appropriate for people who already hold post-secondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring culinary and restaurant-management skills but who are not interested in pursuing an academic degree in the field.


FIRST SEMESTER: 17 credits Credits
 Courses that constitute the major in this curriculum CUL111: Sanitation 3
 Courses that constitute the major in this curriculum CUL114: Culinary Arts I 4
CUL115: Baking and Pastry Arts I 4
CUL116: Dining Room Management 3
CUL132: Hospitality Supervision 3
       
SECOND SEMESTER: 14 credits Credits
 Courses that constitute the major in this curriculum CUL112: Hospitality Cost Controls 4
 Courses that constitute the major in this curriculum CUL113: Wine and Beverage Management 3
       CUL211: American Regional Cuisine Artistry 1
       CUL212: Savory French Cuisine 1
       CUL213: Exotic Asian Cuisine 1
       CUL214: Mediterranean Cuisine 1
 Courses that constitute the major in this curriculum CUL228: Garde Manger 3
       
TOTAL CREDITS REQUIRED 31

 Courses that constitute the major in this curriculum These courses constitute the major courses in this curriculum.

REQUIRED CREDIT DISTRIBUTION
Culinary Arts 31 credits